Recipe by DailyInspiration
From the PBS series, Pati's Mexican Table Prep time does not include marinating time for fish.
Top Review by ForeverMama
The lime and garlic marinade was a good start to adding flavor to this fish. I used salmon because I had it in the freezer and wanted to use it up. The poblano sauce is mild and creamy, so I added a bit of garlic powder. Next time, I will added some jalapeno to add a bit of spice. Overall it was an enjoyable dish and the 15 minute baking time was spot on to making this fish perfectly tender. Thank you Nancy for sharing. Made it for FYC.
- 6 fish fillets (red snapper, sea bass, grouper, tilapia or mahi mahi - 6 oz. each)
- 2 garlic cloves, finely chopped
- 1 lime, juiced (2-3 tbsp.)
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon fresh ground black pepper
- 1 cup Mexican crema (creme fraiche or heavy cream)
- 1 cup milk
- 2 poblano chiles
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 1⁄2 teaspoon nutmeg, grated
- 1 cup monterey jack cheese, shreded (or cheese or your choice)
Directions See How It's Made
- Rinse the fish filets under a thin stream of cold water, drain and pat dry. Place in a container and drizzle with the lime juice, garlic, S & P. Let the fish marinate 15 minutes up to 2 hours in the fridge.
- Slice the poblanos in half, removing the stem, seeds, and veins. Roughly chop and place in blender along with the milk and blend until smooth.
- In a saucepan over medium heat, melt the butter and add the flour to make a roux. It should be nice and foamy. Cook until golden, 2-3 minutes. Add the chile puree, Mexican crema and nutmeg and cook on low heat until it thickens, about 10 - 12 minutes. Season with S & P.
- Preheat the oven to 375 degree F. Butter the bottom of a baking dish and place the marinated fish in the dish - discard marinade. Cover generously with the poblano sauce. If using cheese, sprinkle it on top.
- Bake just until the fish is cooked through and it flakes with a fork, 15-20 minutes, depending upon the thickness of the filets.